Nigella Lawson's chicken cutlet recipe uses crushed cornflakes for the coating, turning the humble breakfast staple into a crisp, golden crust. This dish for two is impressive enough to serve when you want something a little special without the fuss. You can serve these cutlets with a side of mashed potatoes, as well as a fresh green salad.

Sharing this dish from her cookbook Simply Nigella online, the chef noted: "I could have called these Cornflake-Crunchy Chicken Cutlets as the crisp coating is provided not by breadcrumbs, but by cornflakes. This is particularly handy if you want a gluten-free crunch, though do check the cornflake packet to be sure."

Ingredients

• Two chicken escalopes (or breast fillets) 200-300g
• 70 grams Dijon mustard
• One clove garlic (peeled and finely grated or minced)
• Half a teaspoon ground cinnamon
• One large egg
• 75 grams cornflakes
• 1½ teaspoons paprika (or pimentón picante)
• Two tablespoons sunflower oil
• One lemon (cut into wedges)
• Cherry tomatoes (to serve)
• Rocket or preferred salad leaves

Method

Take the chicken out of the fridge in advance, allowing it to reach room temperature before cooking. If you're working with chicken breast fillets rather than thin escalopes, pound them with the flat side of a meat mallet, rolling pin, or small skillet to an even 1/4-inch thickness.

Select a shallow dish - ideally one spacious enough to accommodate both pieces of chicken side by side. Into this, add the mustard and crushed garlic, followed by the ground cinnamon and a beaten egg. Whisk everything together until well blended.

Place the chicken pieces in the mixture, turning them to ensure they are fully coated, and leave them to marinate while you prepare the coating.

Pour the cornflakes into a mixing bowl and gently crush them with your fingers. This process should create rough fragments rather than fine crumbs. Sprinkle in the pimentón or paprika and stir through with a fork to distribute evenly.

One at a time, coat the marinated chicken pieces in the crushed cornflake mixture, pressing gently so that the crumbs adhere properly. Set them on a wire rack and leave them to air-dry for five to 10 minutes.

Warm a suitable quantity of oil in a cast-iron or other heavy-bottomed frying pan, ensuring the chicken will fit without crowding.

Once the oil is hot, place the chicken in the pan and cook for three minutes on the first side. Turn carefully and cook for a further three minutes, making sure the meat is fully cooked in the centre - check to confirm.

Serve immediately on plates prepared with cherry tomatoes and rocket or any fresh salad leaves you prefer.